1 1⁄3 cups (4 ounces) dry mustard
- 1⁄2 cup water
- 2 cups (16 fluid ounces) dry white wine or flat champagne
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons sugar
- 2 teaspoons salt
Have ready hot, sterilized jars and their lids.
In bowl, stir together mustard and water until smooth. Set aside.
In small nonreactive saucepan, combine wine, onion and garlic. Bring to boil over high heat. Reduce heat to medium, and stir in sugar and salt. Simmer, uncovered, stirring often, until reduced by half, about 20 minutes.
Pour wine mixture through fine-mesh sieve into mustard and stir until combined. Transfer to saucepan and cook over medium heat, stirring frequently, until mixture is thickened, about 20 minutes.
Spoon hot mustard into prepared jars, leaving 1⁄4 inch headspace. Remove any air bubbles and adjust headspace, if necessary. Wipe rims clean and seal tightly with lids. Store in refrigerator for up to 1 year.
The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one, however, champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.
Honey Dijon Mustard
-Omit the sugar, and stir in 2 tablespoons honey before transferring the mustard to the jars.
Tarragon Dijon Mustard
-Add 1 tablespoon chopped fresh tarragon before transferring the mustard to the jars.
Dijon With Mustard Seeds
-Add 2 teaspoons brown mustard seeds during the last 5 minutes of cooking time.
Reprinted with permission from The Art of Preserving, published by Weldon Owen, 2010.